Celebrity chef and author and Victor Bongo knows a thing or two about kids thanks to his role as executive chef for SuperChefs Cookery for Kids, a hands-on program designed for children 8 to 12 years.
The program runs in schools, community centers, resorts, summer camps and culinary events across North America. SuperChefs has partnered with several provincial, national and international organizations, including the Surrey School District, University of B.C., International Association for Culinary Professionals and Westin Hotels and Resorts where Bongo works with the Kids Eat Well Program, organized to make an impact on the health of children and youth across the globe. Bongo has also opened an orphanage in his African homeland.
“I have big passion for kids and working with kids,” says Bongo. “From my kids orphanage I opened in my homeland, the Congo, to helping kids around the world and my own community here teaching them the one thing I know best – cooking. I took my love of cooking and incorporated it with singing and dancing and made it fun.”
Meanwhile, at home in Vancouver, Bongo says when it comes to cooking in the great outdoors, tin foil is king and it allows campers to make a delicious dish without a big mess to clean after. One his favourite camping meals is made up of fish, herbs and maple syrup wrapped in foil and tossed onto the coals of the campfire to infuse the fish with “smoky deliciousness.” The following is Bongo’s recipe for a quick and easy gourmet dinner at the campsite.
Maple and herb glazed salmon
Serves: 4
Ingredients
4, 5-oz salmon filets
8 slices of lemon
¼ cup maple syrup
2 garlic gloves, minced
2 tbsp. fresh chopped dill
2 tbsp. fresh chopped tarragon
4 tbsp. butter
1 shallot chopped
2tbsp. olive oil
Sea salt and fresh cracked black pepper
Tin foil
Method
Season salmon filets with sea salt and fresh cracked black pepper.
In a small bowl, whisk together maple syrup, minced garlic, chopped herbs, chopped shallots and olive oil. Season with salt and pepper to taste.
Place salmon filets individually in tin foil. Spoon the maple syrup mixture over the salmons and layer 2 lemon slices and 1 tbsp. of butter on each filet.
Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
Place tin foil wrapped salmon directly in fire and cook for 6-8 minutes, or until fish is cooked.
